Easy French creme caramel recipe with condensed milk
This is how to make a silky, creamy creme caramel with condensed milk using just five simple ingredients. This effortless dessert combines a rich, velvety flan with a layer of golden caramelized sugar.
While it looks impressive, the recipe is surprisingly easy—just blend, bake, and enjoy. The key to achieving a flawless, smooth texture without any eggy or clumpy consistency lies in the baking method.
With my foolproof tips, you’ll master this French classic in no time and impress everyone with its melt-in-your-mouth perfection.
Smooth and creamy condensed milk flan
Crème caramel, or crème renversée au caramel, is a timeless dessert celebrated for its creamy texture and rich flavor.
Made with eggs and sweetened condensed milk, it achieves the perfect balance of softness and firmness through gentle, controlled cooking.
The addition of sweetened condensed milk enhances its creaminess, making it a favorite treat, especially during Ramadan. This versatile dessert can be prepared in individual ramekins or a single mold for an equally elegant presentation.
For variety, consider adding your own twist—chocolate, or exotic spices like cardamom and saffron for a phirni-inspired version.
This recipe is cherished in my family, much like the traditional mhalbi I enjoyed growing up, or the beloved Philadelphia cheese mahalabia my children adore.
Whether for family gatherings or special occasions, this crème caramel is sure to delight!
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Ingredients You Will Need for Creme Caramel
Here is the simple list of ingredients you need:
For the custard:
- 370 ml Whole Milk.
- 1 sweetened Condensed Milk tin (379 g). A primary sweetener for this flan. It not only helps to add sweetness to the flan but also to elevate the creamy texture that we all aim for.
- 3 Eggs
- 1 tsp vanilla extract
For the Caramel:
- 100 g Sugar
- 1 tbsp Water
How to make Creme Caramel custard – Step By Step
- Preheat oven to 150°C (300°F).
- Prepare caramel: cook sugar with a small amount of water until golden.
- Coat ramekins or a mold with the caramel.
- In a mixing bowl, combine sweetened condensed milk and eggs. Whisk gently with an electric whisk or mixer.
- Add milk and vanilla extract, mixing until smooth.
- Pour the mixture into the caramel-coated ramekins.
- Place ramekins in an ovenproof dish (stainless steel or Pyrex).
- Pour hot water into the dish (in the oven) to create a bain-marie for gentle cooking.
- Bake until the center of the flans jiggles slightly when moved. Cooking will take about 1 to 1 hour 15 minutes, depending on ramekin size.
- Allow to cool completely before serving.
Tips for a foolproof result
– When making the caramel:
- Stay nearby and keep an eye on it. It will slowly turn into a darker shade of yellow, then an amber shade, then a deep orange. Never mix the caramel, simply allow it to bubble away on its own.
- A caramel that’s too light will lack flavor and be overly sweet, while letting it darken too much can result in a burnt taste.
– To ensure your crème caramel is perfectly cooked:
- Check the Jiggle: The center should wobble slightly when you gently shake the ramekin or baking dish. Overcooking will result in a rubbery texture.
- Toothpick Test: Insert a toothpick or thin knife into the center; it should come out clean or with just a bit of custard clinging to it.
- Thermometer Check: If you have a kitchen thermometer, the internal temperature should be around 75–80°C (165–175°F).
- Cool and Set: The custard will firm up further as it cools, so don’t worry if it seems slightly soft when removed from the oven.
– To unmold the flans:
- they have to be well cooled. Run a small paring knife gently around the edges of the custard. Invert the ramekin onto your serving plate. Give the ramekin a firm shake or tap the bottom to release the flan onto the plate.
Desserts to try
- Lotus biscoff tiramisu (speculoos)
- pumpkin chocolate marble cake
- Moist apple cake
- Gingerbread Loaf Cake
creme caramel with condensed milk recipe
Ingredients
For the custard:
- 370 ml Whole Milk
- 1 tin sweetened Condensed Milk 379 g
- 3 Eggs
- 1 tsp vanilla extract
For the Caramel:
- 100 g Sugar
- 1 tbsp Water
Instructions
- Preheat oven to 150°C (300°F).
- Prepare caramel: cook sugar with a small amount of water until golden.
- Coat ramekins or a mold with the caramel.
- In a mixing bowl, combine sweetened condensed milk and eggs. Whisk gently with an electric whisk or mixer.
- Add milk and vanilla extract, mixing until smooth.
- Pour the mixture into the caramel-coated ramekins.
- Place ramekins in an ovenproof dish (stainless steel or Pyrex).
- Pour hot water into the dish (in the oven) to create a bain-marie for gentle cooking.
- Bake until the center of the flans jiggles slightly when moved. Cooking will take about 1 to 1 hour 15 minutes, depending on ramekin size.
- Allow to cool completely before serving.
